Search results for

passion fruit creme brulee

Desserts

Passion Fruit Creme Brûlée

October 9, 2014

Creme Brûlée is a perfect example of simplistic cooking at its best.  It holds a special place in my heart as it was one of the first desserts I ever made my wife. To most others, it holds a place in their heart as a reliable, classic, delectable, sweet treat enjoyed international!

I hope you enjoy my take on the dish.

Cream

In a sauce pan on medium heat add 1 1/2 cups cream…

Sugar

…1/4 cup sugar…

Vanilla

…1 tbsp vanilla paste…

Passion Fruit

…and 2-3 tbsp fresh passion fruit.  Give it a stir and cook for 7-10 minutes.

Egg Yolks

While the cream is heating up, add the egg yolks to a medium size mixing bowl and whisk for 5 minutes.

Egg and Cream

Once the cream is hot, very slowly strain about a 1/2 cup of the cream into the whipped egg yolks, then quickly stir it in.

Cream and Egg

Once the eggs are tempered, strain the rest of the hot cream into the egg mixture and quickly whisk it in once again.

Custard

Place a few ramekins on a baking tray and fill them to the top with the passion fruit custard.

Tray

Place the baking tray into a 375f oven…

Water

….and fill the baking tray with 1-2 cups of water depending on the depth of the tray.

Out of Oven

Once the the outer portion of the custard is set pull them out of the oven and allow to cool.

Screen Shot 2014-10-08 at 3.35.02 PM

When the ramekins are cool enough to handle, place them into the fridge to set up.

Sugar

After the custard has set, take a few out of the fridge and generously dust the top of them with several tablespoons of granulated sugar…

Torch

…then broil until the tops are a dark amber, bubbling syrup of sugar.

Sugar

Of course, if you have a torch on hand, that’s the easiest and funnest way to achieve a crispy sugary topping!

Creme Brulee

Let the sugar cool down for a few minutes, then ENJOY!!

Passion Fruit Creme Brûlée

Ingredients

  • 1 1/2 cups cream
  • 3 egg yolks
  • 1/4 cup sugar (plus extra for brûlée topping)
  • 1 tbsp vanilla extract, vanilla paste, or fresh beans
  • 2-3 tbsp fresh passion fruit pulp - optional flavoring

Instructions

  1. In a medium sauce pan on medium heat, add 1 1/2 cups cream, 1/4 cup sugar, 1 tbsp vanilla paste, and 2-3 tbsp fresh passion fruit and stir until combined. Cook for 7-10 minutes until it reaches 200f or so.
  2. While the cream is heating up, add the egg yolks to a medium size mixing bowl and whisk for 5 minutes.
  3. Once the cream is hot, very slowly strain about a 1/2 cup of the cream into the whipped egg yolks, then quickly stir it in. Once the eggs are tempered, strain the rest of the hot cream into the egg mixture and quickly whisk it in once again.
  4. Place a few ramekins on a baking tray and fill them to the top with the passion fruit custard. Place the baking tray into a 375f oven and fill the baking tray with 1-2 cups of water depending on the depth of the tray. Bake the custard for 45 minutes to 1 hour.
  5. Once the the outer portion of the custard is set and the middle is slightly jiggly, pull them out of the oven and allow to cool for 30 minutes.
  6. Once the ramekins are cool enough to handle, place them into the fridge to set up for 2 hours or so… sometimes even overnight.
  7. After the custard has set, take a few out of the fridge, generously dust the top of them with several tablespoons of granulated sugar (Sugar in The Raw is the best) then broil until the tops are a dark amber, bubbling syrup of sugar. 5-7 minutes should do it in a 500f broiler. Of course, if you have a torch on hand, that's the easiest and most fun way to achieve a crispy sugary topping. Let the sugar cool down for a few minutes, then ENJOY!!
http://www.byrontalbott.com/passion-fruit-creme-brulee/

Tools Used

| Top Left: Glass Bowl Set |Bottom Left: Whisk |  Bottom Left: All-Clad Sauce Pan | Bottom Left: Ramekins 
 
Desserts, Main Course, Sides

Pacific Pairings

November 23, 2015

 There’s something to be said about treating your family or friends, to a full-course meal—first, second, third. Just the idea is romantic, and by all means necessary on occasion. Either at home, in an intimate setting, or out and about at a local favorite hot spot, it doesn’t matter…sitting down for a meal can often be all you need to truly unwind and create memorable moments and experiences for your family and friends.  

My family has this new found obsession with all things seafood—fresh fish, fresh ingredients, grilled, seared, sushi, it doesn’t matter. We love it, and surprisingly, so does Oliver! Our little guy barely likes beef and chicken, but fish…that’s his jam! Feeling inspired by this, I decided to create a “Pacific Pairings.”  I wanted to put together a meal that would serve as a bit of escapism from the everyday hustle. 

Taking it to the Tropics, first course is a fresh and light Ahi Poke Appetizer with shaved cashew.


Poke

[yumprint-recipe id=’7′]


Hopefully you’re enjoying the direction this meal is going.  There’s something humbling about treating your friends and family to an appetizer, or hors d’oeuvre, before diving straight into the main dish. If you want to save this appetizer recipe, I’ll have this and the following two courses all featured on the Today Food Club. This post is being sponsored by NBC’s Today Food Club, because they’re launching a new club where foodies like myself can share recipes with thousands of others! I think it’s pretty cool, so be sure to show them some love and sign up.

Next up we have a juicy and tender Sweet and Sour Sea Bass. This course is sensationally mouth-watering!


Screen-Shot-2015-05-18-at-8.13.25-PM

[yumprint-recipe id=’4′]


Dessert is a must. It’s the icing on the cake. It should be a sensuous experience where you relish in every bite. Creme Brûlée was actually the first dessert that I ever made my wife, so it holds a special place in my heart. With the addition of a tropical twist, I think it could easily become a family favorite! 

If you have decadent recipes of your own, you can share them with the Today Food Club and be featured on TODAY.com, the TODAY show, and in their newsletter and social media channels. You may even get to cook alongside celebs like Al Roker, Natalie Morales, and  Siri Pinter—but let’s not get ahead of ourselves. If you were to sign up, what would be the first decadent dessert recipe you would share with the world? 

For you, I’ve put together a Passion Fruit Creme Brûlée. It’s truly decadent, yet light and airy. Enjoy!


 Screen-Shot-2014-10-08-at-5.19.34-PM2

[yumprint-recipe id=’5′]


That’s it for my three course “Pacific Pairings.” Hopefully it inspires you to treat yourself, your family, or your friends, to a well thought out, delicious, full course meal.

In need of some more culinary inspiration? The Today Show Food Club really is pretty awesome—and I always love support my fellow foodie communities! Plus…5-day meal plans, pre-made grocery lists, exclusive deals and sweepstakes…well they never hurt anyone! 

Speaking of, if you sign-up you’ll be entered in their current sweepstakes for an all expenses paid trip to NYC, behind-the-scenes access at a TODAY cooking segment and the Ultimate Cookware and Cutlery Giveaway from ZWILLING J.A. Henckels! Ends November 30th.


Good luck foodies and hope you enjoyed this pairing.